This vegan chocolate zucchini bread is a game-changer. It’s perfectly sweet, and dare I say it…moist (ughh, I just can’t with this word) and has a rich chocolate flavor. It’s soft and bouncy, tender and just everything you want from a banana bread.
Morning, noon or as a dessert, it’s always good and just perfectly delicious.
I wanted to create a Vegan Chocolate Zucchini Banana bread that would have all the characteristics of a regular Banana bread, but without is either falling apart or being too dense, which can be a challenge since it is gluten-free too. Guess what?…nailed it…LOL.
The trick is the combo of flax flour and Psyllium husk powder, it’s like magic. I use in my gluten-free breads too and honestly, it works every time. A great plus about this recipe is that you can skip squeezing out the zucchini altogether, there’s no point in removing liquid first and then adding it back in later. Also, a waste of perfectly healthy zucchini “juice”.
For this recipe I created my own gluten-free flour blend and I haven’t tested it with any other ready-made GF blend, but I imagine it would work too. You may need to add a little more or less liquid, depending on the flour you use. As for the chocolate chips, (I feel like I’m confessing to a crime…but) I didn’t use any, I opted for cocoa nibs instead but feel free to throw in a handful of real chocolate chips if that’s your game.
GLUTEN FREE FLOUR BLEND*:
- 1/2 cup Corn flour (not starch)
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/2 cup tapioca four
- 1/2 cup corn starch
- 1 1/2 cup grated zucchini (280 gr. / 10 oz. ) about 1 medium/large
- 1 cup bananas mashed, about 2 large or 3 medium
- 1/3 cup unsweetened apple sauce
- 1/3 cup olive oil
- 2 tsp. vanilla
- 1/3 cup rice syrup
- 1 tsp. plain vinegar
- 2 cups gluten free flour blend
- 1/3 cup cocoa
- 3 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. psyllium husk powder
- 2 tsp. flax flour
- 1/3 cup cocoa nibs or 1/2 cup vegan chocolate chips.
Pre-heat the oven to 180C/350F. Line a buttered loaf tin 22 cm/9″ with parchment paper.
Start by grating the zucchini with a medium grater into a large bowl. Set aside for a minute.
In a blender add bananas, apple sauce, olive oil, vanilla, syrup and vinegar, blend until smooth.
Pour over the zucchini and mix thoroughly so that you don’t get zucchini clumps.
In another bowl mix the flour with the (sifted) cocoa, baking powder, baking soda, flax flour and psyllium husk powder. Mix by stirring with a whisk.
Now add the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.
Sprinkle in the cocoa nibs or chocolate chips and mix gently into the batter.
Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.
Bake for about 60 minutes, insert wooden skewer to check, if it comes out dry it’s done.
Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.
This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.
*you will have a little flour left over. Alternatively make a double batch and use for gluten free pancakes or any other baked goods.
** You don’t need extra liquid in this recipe, the zucchini, apple sauce and oil are enough.